Mary Oppenhiemer's Butter Cake Best Dishes

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Mary Oppenhiemer's Butter Cake

"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you."

Ingredients :

  • 2 cups white sugar
  • 1 cup unsalted butter
  • 3 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 cup buttermilk
  • 2 cups packed brown sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions :

Prep : Cook : 12M Ready in :
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
  • Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
  • Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
  • Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
  • To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.

Notes :

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